Cured and Pressed Kefir Cheese

Preparation

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1. To prepare cheese from curdled kefir, we will need a fine strainer, a clean kitchen cloth, and another container to collect the whey. This process begins with filtering the curdled kefir to separate the clear whey.
2. Place the strainer over a large bowl and cover it with the clean cloth. Gently pour the kefir onto the strainer.
3. Allow the kefir to drain for 24 hours at room temperature, enabling the liquid to separate from the curds.
4. While the kefir is still very liquid, let it drain through the strainer without any intervention, occasionally checking that the liquid level in the container does not exceed the strainer.
5. When the kefir starts to thicken, i.e., when gently shaking the cloth shows that the curds separate from the fabric, make a bundle with the cloth. Tie the bundle with a string and hang it, for example, from a kitchen cabinet handle, so that the whey continues to drip into the container.
6. After 4 or 5 hours, line a firm mold for aged cheeses with a cheesecloth and place the drained kefir inside.
7. Fold the cloth tightly around, place a plunger on top, and transfer the mold to the press for 12 hours. The press can consist of a weight of about 2 kg or a platform with an elastic band, adjusting the pressure by tying knots in the band.
8. After 12 hours, remove the cloth, flip the cheese, wrap it again with the cloth, and return it to the press for another 7 or 8 hours.
9. Now prepare a brine bath with a 20% concentration.
10. Remove the mold from the press and take off the cloth from the cheese.
11. Submerge the cheese in the brine for a period of 4 hours to ensure proper preservation.
12. Once the 4 hours have passed, let the cheese dry on a rack so it can continue to lose moisture.
13. Allow the cheese to mature in a cool, dry place, turning it daily for the first two weeks, and thereafter every 3 or 4 days. If the kefir was prepared with pasteurized milk, the cheese can be consumed after 15 days.
14. After 10 days of maturing, molds will start to appear on the rind. Gently scrape them off with a knife and you may rub the surface with olive oil.
15. You can continue maturing the cheese for a period of up to 2 months to enhance its flavors.